Go Back
–+ servings
a bowl of turkey vegetable soup sits on top of a striped linen towel with a metal spoon in the bowl
Print Recipe
5 from 1 vote

Turkey Vegetable Soup

Loaded with fresh veggies, shredded turkey, and herbaceous flavor, you really can't go wrong with this nutritious and hearty soup!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 1 tablespoon olive oil
  • ½ white onion diced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 8 cups (1893 ml) turkey or chicken broth
  • 3 carrots peeled and diced into ½" pieces
  • 3 celery stalks diced into ½" pieces
  • 2 cups (280 g) butternut squash cut into ½" cubes
  • 8 ounces (227 g) shell shaped pasta
  • 2 cups (199 g) shredded turkey
  • 2 cups (134 g) chopped kale

Instructions

  • Add the olive oil to a deep soup pot then add the onion and cook until it becomes translucent, about 5 minutes. Add the garlic, bay leaf, salt, thyme, sage, oregano and pepper and stir and cook until the garlic becomes fragrant, about 2 minutes.
    1 tablespoon olive oil, ½ white onion, 2 cloves garlic, 1 bay leaf, 1 teaspoon kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried sage, 1 teaspoon dried oregano, ½ teaspoon ground black pepper
    onions, garlic, seasonings, and bay leaf in a dutch oven with a wooden spoon
  • Pour in the chicken broth and bring it to a boil over high heat then reduce the heat to medium-low.
    8 cups turkey or chicken broth
    adding broth to the dutch oven with the onions, bay leaf, and seasonings
  • Add the carrots, celery and butternut squash and let it simmer, covered, for 30 to 45 minutes or until the squash is tender.
    3 carrots, 3 celery stalks, 2 cups butternut squash
    a wooden spoon is in the soup along with celery and carrots visible
  • Bring the heat back up to high and let the broth boil before adding the pasta and cooking until tender, uncovered.
    8 ounces shell shaped pasta
    dry pasta shells are being poured into the soup mixture
  • Once the pasta is cooked, remove the pot from the heat and stir in the turkey and the chopped kale.
    2 cups shredded turkey, 2 cups chopped kale
    shredded turkey and kale leaves are added to the top of the soup in the dutch oven
  • Divide into bowls and serve with freshly minced parsley for garnish.

Nutrition

Serving: 1 serving (389 grams) | Calories: 202 kcal | Carbohydrates: 30 g | Protein: 11 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 23 mg | Sodium: 1214 mg | Potassium: 399 mg | Fiber: 3 g | Sugar: 4 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code